Cook quinoa according to package directions. Set aside.

In frying pan, heat coconut oil.

Lightly sauté garlic, broccoli, kale and tomatoes. Season with salt, paprika and red pepper flakes, if desired. Set aside.

In large frying pan, combine onion, garlic and 1-2 cups water; bring to a boil and sauté until onion and garlic until translucent.

Transfer mixture to blender and add cashews, nutritional yeast, garlic powder, salt, lemon juice and pepper. If needed, add additional water (up to ½ cup) for liquid consistency.

Blend mixture on high until creamy. (Sauce should be fluffy but not thick. If too thick, add warm water little by little to make lighter.)

Add salt and/or lemon juice to taste.

Reserve 1/3 cup to drizzle on top of casserole.

Preheat oven to 350 degrees F. Spray 9x13-in. baking dish with cooking spray.

In large mixing bowl, combine quinoa, vegetable mixture and “cheese” sauce. Stir to combine. Season to taste with salt and pepper.

Spread mixture evenly in baking dish. Sprinkle with additional nutritional yeast, if desired.

Bake casserole approximately 20 minutes.

Drizzle with remaining sauce. Serve garnished with crushed red pepper flakes and fresh herbs, if desired.